We asked, you delivered: A few weeks ago, we openly pined for Curry Eggs, and wondered if anyone had first hand knowledge of them, whether in their own homes or some of the finer Indian restuarants of this city. Sadly, it doesn’t seem like there’s anywhere that serves them that anyone would recommend. (Although we did get hipped to some slammin’ Egg Sabji.) But reader Rashi Hemnani rose to the challenge and then some:

I haven’t found a restaurant in Philly that serves any variation of an egg curry, much less an Indian restaurant that I would go running back to for another meal. Egg curry dishes tend to vary from region to region in India, but I have yet to come across a green egg curry – coconut based – yes, green – no. From my understanding, most traditional curries tend to be tomato based and are served during lunch and dinner. But, enough curry banter…

After the jump, Rashi’s own home recipe for that which we desire. Thanks, Rashi!

Egg Curry:
· 5-6 eggs
· 3 medium onions chopped
· chili pepper (add as desired)
· 1/2 tsp cumin seeds
· 1/2 tsp ginger paste
· 1 tsp garlic paste
· 1/4 tsp turmeric powder
· 1/4 tsp chili powder
· 1/2 tsp paprika
· 1/2 tsp coriander powder
· a few generous pinches of fenugreek leaves or 1/2 tsp powder
· mint leaves (if and as desired)
· 1/2 tsp garam masala (all spices)
· salt to taste
· ¼ cup cilantro (finely chopped)
· 8-10 oz. can tomato sauce or fresh tomato sauce (1-1/2 pounds tomatoes, boil and then blend)
· 2 to 3 tbsp sour cream
· 2 tbsp butter

1. Boil eggs and set aside
2. Heat 3-4 tbsp of oil in deep pan or saucier
3. Add cumin seeds when oil becomes hot
4. Add chopped onions and fry till they are transparent
5. Remove onion mixture from heat and use blender to make an onion paste
6. Heat ½ tbsp to 1 tbsp of oil and add onion paste
7. Add ginger and garlic pastes and chili pepper
8. Mix well and continue to stir for a few minutes
9. Add turmeric, chili, paprika, coriander powders, fenugreek and mint leaves
10. Mix well
11. As masala mixture thickens, add ¼ cup of water
12. Mix in salt and cilantro
13. Add tomato sauce (can or fresh) and continue stirring
14. Mix in garam masala
15. Add 1 cup of water (more or less, depending on desired thickness of curry)
16. Turn the heat to med-low and continue to stir every few minutes, keeping the curry covered in between (20-25 minutes)
17. Mix in sour cream
18. Add butter and continue stirring
19. Remove from heat and let curry sit for 7-10 minutes, allowing the flavors to blend
20. Peel eggs, cut in halves or fourths and mix in curry sauce
21. Serve with naan, paratha, roti (Indian breads)
22. Enjoyed at breakfast, lunch, dinner, in the “fog of a hangover” or any other time you so desire

Enjoy!!!

-Rashi